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PrintSWEETCORN AND EGG SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Put the sweetcorn in a blender or food processor with the arrowroot. Blend until the sweetcorn is well broken up but has not been reduced to a smooth puree.
- Put the stock in a saucepan, and bring it to a boil. Add the sesame oil and ground ginger, and simmer 2 minutes.
- Add the sweetcorn, tamari or shoyu sauce and wine or sherry. Bring to just below boiling point, stirring.
- Pour in the eggs over the prongs of a fork in a thin stream. Stir well so they set in shreds.
- Pour the soup into individual bowls, and scatter the spring onions (scallions) over the top.
INGREDIENTS
- 340 grams tin sweetcorn
- 1 tablespoon arrowroot
- 850 ml vegetable stock
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- 1 tablespoon tamari or shoyu sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 2 eggs, beaten
- 2 spring onions, finely chopped
6 comments for “Sweetcorn and Egg Soup”
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